Potatoes: Preheat oven to 425°F (218°C). Cut potatoes in half lengthwise, then place cutside down on a parchment-lined baking sheet. Prick the sweet potatoes in a few places with a fork. Bake for 25 to 30 minutes, or until fork tender. Remove potatoes but leave oven on when finished.
Filling: Heat oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, cooking until onion is a bit soft and translucent. When finished, stir in drained can of corn and black beans.
Scoop: Once sweet potatoes are cooked, pick up each half (using a paper towel to keep your hand from burning) and scoop out the flesh, leaving about ¼ inch on all sides to act as the bowl for your fillings. Transfer scooped out sweet potato flesh to a medium bowl, and combine it with the sour cream, minced adobo peppers, and salt.
Assemble: Fold together the corn mixture with the sour cream mixture. Stuff each hollowed potato skin with the filling (you will have leftover filling).
Bake: Place stuffed sweet potatoes back onto the baking sheet and bake for 10 minutes. Serve warm, topped with avocado, cilantro, and a squeeze of lime!
Notes
Leftover filling makes a great chip dip, quesadilla stuffing, or salad!